© Nicole Franzen
Seattle chef Ethan Stowell adds intense flavor to his vinaigrette by adding red wine he’s reduced on the stove. Slideshow: More Green Salad Recipes
How to Make It
Step
In a small saucepan, bring the red wine to a simmer. Cook over moderate heat until reduced to 2 tablespoons, about 8 minutes. Transfer to a small bowl to cool. Whisk in the vinegar and mustard. While whisking constantly, slowly drizzle in the oil until emulsified. Season with salt and pepper.
You May Like
Aggregate Rating value: 0
Review Count: 0
Worst Rating: 0
Best Rating: 5